Kombucha Basics
Learn how to brew your first batch of kombucha
Kombucha is a fermented tea beverage that has been enjoyed for thousands of years. It's made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). The result is a slightly tangy, effervescent drink packed with probiotics and beneficial acids.
Ingredients
- 1 gallon of water
- 8 bags of black or green tea
- 1 cup of white sugar
- 1 SCOBY with 1-2 cups starter liquid
- Optional: fruit, juice, or herbs for flavoring
Equipment
- 1-gallon glass jar
- Breathable cloth cover
- Rubber band
- Wooden or plastic spoon
- Glass bottles for second fermentation
Step-by-Step Instructions
Brew the Tea
Boil water and steep tea bags for 10-15 minutes. Remove tea bags and stir in sugar until dissolved. Let cool to room temperature.
Add SCOBY
Pour cooled tea into your glass jar. Add the SCOBY and starter liquid. The SCOBY may float or sink - both are normal.
Cover and Ferment
Cover with breathable cloth and secure with rubber band. Place in a warm, dark spot (68-85°F) away from direct sunlight.
Wait and Taste
After 7 days, taste your kombucha. It should be slightly sweet and tangy. Ferment longer for a more vinegary taste.
Second Fermentation
Bottle your kombucha with optional flavorings. Leave at room temperature for 2-4 days to build carbonation, then refrigerate.
Pro Tips
- •Always use clean equipment to prevent contamination
- •Never use metal utensils with your SCOBY
- •Keep your brewing vessel away from other ferments
- •Save 1-2 cups of kombucha as starter for your next batch
Troubleshooting
Mold on SCOBY (fuzzy, colored spots)
Discard everything and start fresh with a new SCOBY
Kombucha is too sweet
Let it ferment longer or increase temperature slightly
Kombucha is too vinegary
Reduce fermentation time or lower temperature
No carbonation in bottles
Add a bit more sugar before bottling or leave at room temperature longer